Thursday, August 4, 2011

Zucchini Honey Cupcakes

Having trouble keeping ahead of your zucchini production?  If a few of those zukes have gotten a little large, here's a great way to use the surplus.  These cupcakes are moist and delicate, with the added benefit of using olive oil instead of butter. They don't even need frosting.  I've include a frosting recipe here in case you can't eat a cupcake without it.  They're adapted from a recipe in the July 2006 issue of Gourmet.  I sure do miss that magazine!
Zucchini Honey Cupcakes
1/3 cup crystallized ginger, coarsely chopped (1 and 3/4ths ounce)
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (or other summer squash)
1 tablespoon fresh ginger, finely grated
1 teaspoon orange zest, finely grated
3/4 cup honey (I used our summer honey)
3/4 cup olive oil (not extra virgin)
2 large eggs, lightly beaten
1 teaspoon vanilla

Preheat oven to 350.  Line muffin tins with papers (you'll need 18).
In a food processor, pulse the crystallized ginger a few times to finely chop--don't overdo this, or you'll have ginger mush.  Add the flour, cinnamon, salt, baking soda and powder and pulse until combined.

In a bowl, combine the zucchini, ginger, orange zest, honey, olive oil, eggs and vanilla and whisk to thoroughly.Add the flour mixture and stir until just combined.  Fill paper liners with batter about 3/4ths full and bake until a toothpick inserted in the center comes out clean--about 20 minutes.  Cool completely before frosting.

8 ounces cream cheese, softened
1/4 to 1/3 cup honey
1 teaspoon vanilla
1 teaspoon fresh ginger, finely grated
1/2 teaspoon orange zest, finely grated
Beat together using an electric mixer until the frosting is fluffy. Add more honey if needed to get the consistency you want.  (You can add a little confectioners sugar or butter if necessary, too.)  Frost the tops of the cupcakes.

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